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Perfect Brown Butter Pound Cake Recipe with Easy Salted Caramel Drizzle

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A rich and moist brown butter pound cake topped with a smooth salted caramel drizzle, perfect for any occasion and easy to make with simple pantry ingredients.

Ingredients

Scale
  • 1 cup (227 grams) unsalted butter (for browning)
  • 1 ¾ cups (350 grams) granulated sugar
  • 4 large eggs, room temperature
  • 2 cups (250 grams) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 2 teaspoons vanilla extract
  • For the salted caramel drizzle:
  • 1 cup (200 grams) granulated sugar
  • 6 tablespoons (85 grams) unsalted butter
  • ½ cup (120 ml) heavy cream
  • 1 teaspoon sea salt

Instructions

  1. Brown the butter: Place 1 cup (227 grams) of unsalted butter in a medium saucepan over medium heat. Stir constantly with a whisk or wooden spoon. After about 5-7 minutes, the butter will foam, then start to turn a warm amber color and smell nutty. Watch closely to avoid burning. Once browned, immediately pour into a heatproof bowl to cool slightly (about 10 minutes), but don’t let it harden.
  2. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan or line it with parchment paper.
  3. Mix dry ingredients: In a large bowl, sift together 2 cups (250 grams) all-purpose flour, 1 ½ teaspoons baking powder, and ½ teaspoon salt. Set aside.
  4. Cream sugar and eggs: In another bowl, whisk 1 ¾ cups (350 grams) granulated sugar and 4 large eggs until pale and slightly fluffy, about 3-4 minutes by hand or 2 minutes with an electric mixer on medium speed.
  5. Add browned butter and vanilla: Slowly pour the cooled brown butter into the egg mixture, whisking constantly to combine. Stir in 2 teaspoons vanilla extract.
  6. Combine wet and dry: Gradually fold the dry ingredients into the wet mixture using a rubber spatula. Mix just until no streaks of flour remain—overmixing can make the cake tough.
  7. Pour batter into pan: Scrape the batter into your prepared loaf pan, smoothing the top gently with the spatula.
  8. Bake: Place in the oven and bake for 55-65 minutes. Check doneness by inserting a toothpick in the center; it should come out clean or with a few moist crumbs. If the top browns too quickly, tent loosely with foil halfway through baking.
  9. Cool: Let the cake cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
  10. Make the salted caramel drizzle: While the cake cools, prepare the caramel. In a clean saucepan, heat 1 cup (200 grams) granulated sugar over medium heat, stirring gently until it melts into an amber liquid (about 8-10 minutes). Remove from heat and whisk in 6 tablespoons (85 grams) unsalted butter until smooth. Slowly add ½ cup (120 ml) heavy cream (careful, it will bubble), whisk until silky. Stir in 1 teaspoon sea salt. Let cool slightly before drizzling over the cake.
  11. Serve: Drizzle the salted caramel generously over the cooled cake slices. For an extra touch, sprinkle a pinch of flaky sea salt on top.

Notes

Use room temperature eggs for better emulsification. Stir brown butter constantly to avoid burning. Tent cake with foil if edges brown too quickly. Make caramel just as cake cools for perfect drizzle consistency. For gluten-free, substitute flour with gluten-free baking blend. For dairy-free caramel, use coconut cream and plant-based butter.

Nutrition

Keywords: brown butter pound cake, salted caramel drizzle, pound cake recipe, easy dessert, homemade cake, buttery cake, caramel sauce

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